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Braising Steak with Horseradish Gravy - Slow Cooked Beef in a cast iron pan with a wooden serving spoon and red and white towel in the background
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5 from 22 votes

Braising Steak with Horseradish Gravy - Slow Cooked Beef

Try out this wholesome pot roast dinner, Braising Steak slow-cooked in a horseradish gravy stew, with carrots and shallots.
Any beef cut suitable for slow cooking can be used, such as brisket, cheeks, chuck or short ribs. Can be braised in a cast iron pan, dutch oven, lidded casserole dish or in a slow cooker - crockpot.
A proper winter warmer and a relatively cheap meal too!
Prep Time10 mins
Active Time2 hrs 20 mins
Total Time2 hrs 30 mins
Course: Dinner, Main Course
Cuisine: British
Keyword: Beef stew, braised beef, brisket, cast iron, chuck, crock pot, dutch oven, Pot Roast, slow cooker
Yield: 4 People
Calories: 408kcal

Materials

  • 4 Braising Steaks (about 150g/5oz each) (brisket, flank, skirt, cheeks, chuck, short ribs)
  • 2 tbsp Vegetable oil
  • 6 Shallots (cut in half) or 2 onions cut in quarters
  • 3 Garlic Cloves (minced) or 1 tbsp garlic puree
  • 1 tbsp Tomato puree we used sundried tomato puree for extra richness
  • ¼ tsp each of tumeric, cumin, ground ginger, ground coriander or you could use 1 tsp of curry powder instead
  • 2 tbsp Creamy Horseradish
  • 2 tsp dark brown sugar
  • 500 ml (2 cups) Beef Stock ideally made from a stockpot, rather than a stock cube
  • 200 g Carrots We used Chantenay carrots for quicker prep (no peeling/chopping).
  • 1 Bay Leaf
  • 3 sprigs Fresh Thyme
  • Salt & Pepper
  • 1 tbsp Cornflour mixed with 2 tbsp water until lump free

Instructions

Oven Cook Method

  • Preheat oven to 150°C/300°F.
    Sear braising steaks in vegetable oil on medium heat for 2 minutes each side. Remove and keep aside for later.
    Browning off braising steak in a cast iron pan using black and silver tongs to turn the meat
  • Add shallots (onions) to the pan fry for 5 minutes.
    Cooking chopped up shallot onions in a cast iron pan
  • Add crushed garlic & tomato puree
    Garlic and sundried tomato puree on top of shallot onions cooking in a cast iron pan
  • Add tumeric, cumin, ground ginger, ground coriander, stir through.
    Turmeric, ground ginger, ground coriander and cumin added to the shallots cooking in a cast iron pan
  • Add horesradish sauce and sugar
    Horseradish added to the chopped up shallots cooking in a cast iron pan
  • Add stock and stir through
    Beef stock being poured into the cast iron pan with chopped shallot onions
  • Add carrots, thyme & bay leaf, bring to the boil, add salt & pepper to taste. Turn heat off.
    Carrots, bay leaf and three sprigs of thyme added to the beef stew
  • Return braising steak to pan and push under the liquid.
    Placing the browned off chuck steaks into the horseradish gravy with carrots and chopped up shallot onions
  • Pop lid on and place in the oven for 2 - 2 ½ hours. If the pan you prepared in is not oven-proof, transfer to a lidded cassorole dish first.
    Placing the lid on the cast iron pan to get ready to slow cook in the oven
  • Plate up braising steak and carrots from the pan and return pan to the hob to make the gravy.
    Braising Steak with Horseradish Gravy in a cast iron pan with a wooden spoon on the side to serve
  • Mix cornflour with water until lump-free. Then add to the sauce, bring to the boil and stir until the gravy has thickened.
    Cornflour mixed with water being poured into the the beef gravy stew to thicken it up

Slow Cooker Method

  • Follow oven method up to step 8 then transfer to a slow cooker. Cook for 8 hours on the lowest setting. Then copy oven steps to make gravy
    Seasoning the horseradish gravy with salt and pepper cooking in a cast iron pan

Video

Nutrition

Calories: 408kcal | Carbohydrates: 16g | Protein: 33g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 442mg | Potassium: 1060mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8429IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 4mg